Two beautifully colored coconut custards are swirled inside nutty tart shells for a marbled effect.
Ingredients
5.25 TBSP coconut oil
4 OZ / 120 G pitted Medjool dates
6.5 OZ / 180 G raw almonds, divided
2.25 TBSP pistachios
1.5 TBSP freeze-dried raspberry powder
2.25 TBSP boiling water
1.25 TSP matcha powder
3.25 TBSP lemon juice, divided
14 OZ / 400 ML canned coconut milk
2.25 TBSP maple syrup
1.25 TSP vanilla bean paste
1.5 TBSP corn starch
2.25 TBSP ice water
Directions
Grease 6 (9cm, 3.5-inch) tartlet pans with coconut oil, then line the bottoms with parchment paper and set aside.
Add dates, 3.5oz|100g almonds, and pistachios to mixing bowl and chop for 10 seconds / speed 10.
Add coconut oil and remaining 2.75oz|80g almonds to mixing bowl and chop for 5 seconds / speed 10.
Place 2 tablespoons of the nut mixture into the base of each tartlet pan and press evenly over the bottom and up the sides.
Set tartlet pans on a large sheet pan and freeze while you make the custard.
Wash and dry the mixing bowl.
In a small bowl stir to combine raspberry powder and boiling water. Strain through a fine-mesh sieve to remove any seeds.
In a medium bowl stir to combine matcha and 2 tablespoons of the lemon juice.
Add coconut milk, maple syrup, and vanilla paste to mixing bowl and heat for 8 minutes / 212°F|100°C / speed 2.
In a small bowl stir to combine cornstarch, water, and remaining 1 tablespoon lemon juice.
Add cornstarch slurry to mixing bowl and heat for 3 minutes / 212°F|100°C / speed 2.
Add half of the custard to the matcha mixture and stir well to combine.
Add reserved raspberry mixture to mixing bowl and mix for 5 seconds / speed 4.
Pour both custards into each tartlet shell and use a skewer to swirl the colors (see Tip).
Refrigerate tartlets until set. (about 2 hours)
Enjoy your dessert!
Recipe Note
TIPS:
Matcha powders can vary wildly in quality and color. Typically, the more expensive “ceremonial grade” matcha powders will have a more vibrant color.
The easiest way to fill the tart shells is to transfer the matcha custard and raspberry custard into 2 separate liquid measuring cups with pouring lips.
Holding one measuring cup in each hand, slowly and steadily pour both custards into opposite sides of each tart shell until the shell is full.
Then use the skewer to make circles in the custards, which will create a swirled effect
